WOM weekender, 15 November: What to eat and drink in Hong Kong this weekend
15 Nov 2019
Chef Umberto Bombana returns to Ciak – In The Kitchen
Culinary luminary Umberto Bombana, the force behind three-Michelin-starred institution 8 1/2 Otto e Mezzo Bombana, returns to the kitchen at his Michelin-starred Landmark trattoria Ciak – In The Kitchen for one night only. Catch him at the pass this Saturday, 16 November, as the ‘king of white truffles’ plates up a four-course menu (HK$1,280, add HK$580 for wine pairing, plus 10 percent) of dishes like veal and porcini ravioli with Alba white truffle, and roasted quail with potatoes, olive and sage. Find out more and book your table here.
Ciak – In The Kitchen, 327-333, Landmark Atrium, 15 Queen’s Road Central, Central +852 2522 8869; www.ciakconcept.com
Belon comes to Ho Lee Fook
What’s a celebration without friends and food? In honour Ho Lee Fook’s fifth birthday, executive chef Jowett Yu has invited some of his chef buds into the Elgin Street kitchen to cook up a four-hands storm. This Tuesday, 19 November, Yu joins forces with BFF Daniel Calvert of Michelin-starred Belon (no. 15, Asia’s 50 Best Restaurants 2019) for a night of Canto-European fare (HK$888 per person plus 10%). Find out more and book your table here.
Ho Lee Fook, 1-5 Elgin Street, Central, +852 2810 0860; www.holeefook.com.hk
A Mod Oz throwback dinner at Bedu
On Wednesday, 20 November, Bedu executive chef Corey Riches presents a contemporary take on his Australian childhood favourites. The modern Australian dinner (HK$605) includes highlights like tempura oysters with zingy lemon verbena and tomato cream, an update on a classic Four’N’Twenty Pie (pictured above), with 42-hour beer-braised beef brisket, bone marrow gravy and mushroom ketchup. End the meal with Anzac and Apples, a take on Australia’s favourite biscuit reimagined in ice cream form and paired with caramelised apple and crispy filo. Tables are limited so don’t sit this one out.
Bedu, 40 Gough Street, Central +852 2320 4450; www.bedurestaurant.com
A Vietnamese take on hairy crab at Chom Chom
Forget Taco Tuesdays this month – slurp down a bowl of hairy crab bun rieu at Chom Chom instead. Chef John Nguyen has put a Vietnamese twist on the popular seasonal ingredient this month in the form of this beaut of a bowl, which features a rich broth base of pork, chicken and hairy crab enriched with an oil blend of chicken fat and annatto seed, and loaded with deep-fried tofu, tomato, vermicelli and a patty made from Vietnamese sausage, pork and hairy crab. Available on Tuesdays only and in limited portions, this off-menu special is available as both an individual serve (HK$198) and to share (HK$258).
Chom Chom, 58 Peel Street, Central, +852 2810 0850; www.chomchom.com.hk
Sicilian salt on show at Gaia
One of the oldest and most essential preservatives will be celebrated at a very special dinner at Sheung Wan veteran Gaia. On Tuesday, 19 November, chef Paolo Monti will present a five-course wine pairing dinner (HK$1,288) devoted to salt – specifically, the Sicilan variety. The menu comprises a variety of southern Italian fish dishes, showcasing premium Sicilian produce and ingredients enhanced that most ubiquitous of seasonings, salt.
Merenda time at Djapa
Real talk: afternoon tea is great, but as far as in-between meal treats go, it’s not exactly on the light side. Starting next Monday, Lee Tung’s Brazilian-Japanese hotspot Djapa is the place to go for merenda, a light afternoon snack popular in southern Europe and much of South America. For just HK$48, nosh on a housemade dessert – think blueberry cheesecake, apple crumble or a chocolate fudge brownie – and pair it with a drink for the perfectly portioned mid-afternoon treat. They offer it daily from 2:30 to 5:30pm.
Djapa, G18-20, Lee Tung Avenue, 200 Queen's Road East, Wan Chai, +852 2617 2900; www.lecomptoir.hk
The Chicken Bar introduces a monthly wine pairing programme
Our favourite retro-futuristic fried chicken shack, The Chicken Bar, is making us clucky with their just-announced monthly wine programme. Kicking off tomorrow (Saturday, 16 November) and taking place monthly, the H Code go-to (when we’re not going meat-free, that is) will be teaming up with different independent Hong Kong wine importers to pair selections with the Bar’s excellent fried chicken and sandwiches. First up it’s Cork Culture, who have selected five wines from producers who champion low-intervention winemaking techniques – all the better to pair with a salted chicken egg salad sandwich, for example, or even the cult favourite okonomiyaki fried chicken bun. Get your fix from 3–6pm tomorrow.
The Chicken Bar, Unit 3, G/F, H Code, 45 Pottinger Street, Central; thechickenbar.com
Kwanghi Chan comes to Test Kitchen
Prepare for a taste of Ireland this December as Hong Kong-born, Ireland-raised chef Kwanghi Chan comes to Test Kitchen. Chan, a Donegal boy trained in French cooking, has cemented his career as a chef with a traditional-yet-modern approach to cooking techniques at the Michelin-starred Cliff House, while also building up a profile as an in-demand TV chef. For three nights next month (4–6 December), Chan will prepare a seven-course menu (HK$1080, plus $480 for optional wine pairing) for Hong Kong diners showcasing the very best of the Emerald Isle’s land and sea. Highlights include Irish oyster with cucumber juice, bonito, flakes, ponzu and citrus fruit, and Irish ribeye with shallot, broccoli, potato and whiskey.